Vegan Eggplant Lasagna

This dish is vegan, veggie packed, and full of flavor! Lasagna was a staple in my household growing up and recently I have been trying to create family favorite recipes using more plant based ingredients. The almonds used in the non-dairy ricotta sauce create such a great consistency and the nutritional yeast adds a cheesy flavor. I used eggplant for my “lasagna” sheets.

Processed with VSCO with m5 preset

Ingredients

  • 1 eggplant
  • small handful of kale
  • zucchini
  • Cremini mushrooms
  • cherry tomatoes
  • 2/3 cup marinara sauce
  • 3 tbsp oat milk
  • 1 tbsp nutritional yeast
  • 3 tbsp almonds (soaked for 2 hours to soften)
  • 1 tsp dried oregano
  • 1 tsp garlic powder

Directions

  • I first sautéed the kale, zucchini, mushrooms, and tomatoes in olive oil
  • Then I made the almond ricotta by blending together in a food processor the soaked almonds, spices, oat milk, and nutritional yeast
  • I cut the eggplant into 6 circular slices, cut the slices from the middle part of the eggplant so they are larger and similar in size and width. Aim for the width to be about 1/4-1/2 inch
  • I placed 3 slices of eggplant on the bottom of the dish then topped with half the marinara and almond ricotta and all of the vegetables
  • I topped that with 3 more slices and placed the second half of the marinara and almond ricotta on top
  • I baked it for 16 minutes at 375F

Pumpkin Pasta with Fall Vegetables

This pasta is perfect fall! The oat milk in the sauce makes for a deliciously creamy texture and the curry powder adds a little spice to the dish. This dish is both vegan and dairy free! Nutritional yeast adds a cheesy taste to the dish as well. If you are not the biggest pumpkin fan do not worry, with so many fun flavors in this sauce it accentuates the pumpkin flavor but makes it so the pumpkin does not dominate each bite. This recipe is for a single serving!

Processed with VSCO with m5 preset

Ingredients

  • Small handful of kale
  • 8 medium sized Brussel sprout heads
  • 1/3 cup of oat milk
  • 1/4 cup pumkin puree
  • 1 and 1/2 tbsp nutrition yeast
  • 1 tsp curry powder
  • 1 tsp garlic powder
  • 3/4 cup dry pasta

Instructions

  • Steam the kale and Brussel sprouts in their own pan
  • Cook 3/4 cup of pasta according to package
  • Blend together the oat milk, pumpkin puree, nutritional yeast, curry powder, and garlic powder together
  • Combine the pasta with sauce and add in the steam vegetables

Chocolate Chip Pumpkin Bread with a Pecan Topping

This is both a healthy and delicious loaf of pumpkin bread: perfect for fall! It is great alone, topped with peanut butter, or thrown into a yogurt bowl. The chocolate chips add a great burst of flavor and the pecan toppings add a nice crunch.

Processed with VSCO with m5 preset

Ingredients

  • 1 and 2/3 cup of all purpose flour
  • 2 tbsp chia seeds
  • 5 tbsp water
  • 1/4 cup maple syrup
  • 2 tbsp honey
  • 1/3 cup unsweetened apple sauce
  • pumkin spice and cinnamon
  • baking soda
  • 1/4 cup unsweetened chocolate chips
  • 1/4 cup pecans for topping

Instructions

  • Mix 2 tbsp of chia seeds with the 5 tbsp of water. Leave them sitting for 20 minutes, until all the water is absorbed by the chia seeds.
  • Then add in all the wet ingredients in, and mix until combined: chia mixture, maple syrup, honey, unsweetened applesauce.
  • Then add the wet ingredients in with 1 and 2/3 cup of all purpose flour.
  • Add the 1 tbsp of pumpkin spice, 1 tsp of cinnamon, and 1 tsp of baking powder.
  • Finally fold in 1/4 cup of unsweetened chocolate chips.
  • Add the mixture into a lined 9*5 pan and the pecans on top.
  • Bake for 40 minutes and 350F.